Caramel Apple Pie Dump Cake

Course Sweets & Dessert

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings scoops

Calories 352kcal

Author Kristine Underwood

Preheat oven to 350 degrees Fahrenheit and lightly grease an 8 x 8 pan.
Spread apple pie filling in the bottom of the pan and smooth out evenly with the back side of a spoon or a rubber spatula.
Drizzle the caramel sauce evenly over the apples.
Sprinkle the dry cake mix over the apples and caramel.
Top cake mix with the chopped walnuts (if using).
Cut the butter into thin slices and place them evenly all over the top of the cake.
Bake cake for 40 minutes, until bubbling and golden brown on top. Let cake sit for 10-15 minutes to set up before slicing and serving. Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Store dump cake in an airtight container in the fridge for 3-4 days. Reheat gently before re-serving.

Spread the butter evenly. Make sure the melted butter is evenly drizzled to avoid dry spots in the topping.
To make a larger portion: You can double the recipe and bake the cake in a 9 x 13 pan. Double all the ingredients and adjust the baking time up by 5-10 minutes.
Storage & reheating: Store leftovers in an airtight container in the refrigerator for 3–4 days. To reheat, microwave a slice of dump cake for 15–20 seconds until warm. If you’re reheating a larger portion, you can cover the baking dish with foil and warm it in a 300°F oven for about 10–15 minutes.